Four Cheese Macaroni & Cheese

I love macaroni and cheese. Growing up my mom made an amazing baked macaroni and cheese recipe I’d always look forward to and when I got my own place it was one of the first things I learned how to make. Coating carbs with cheese and topping them with bread crumbs and more cheese is generally not considered a “healthy” recipe (except maybe in my dreams) but after trying this recipe I’d like to commend the fine folks at Weight Watchers for making that dream a reality.

I did change several things from the original recipe (switched onions to onion powder, used lighter versions of milk and pasta, omitted a couple ingredients and added panko crumbs) and when I make it again I will definitely keep all my edits and make it the exact same way. I would never guess this is a Weight Watchers recipe. I love that it uses “real” cheeses and the addition of blue cheese to the mix gave it a great unique flavor profile. The serving size is filling but you might be tempted to eat more just because it’s so tasty! I also highly recommend it as leftovers. Yum.

Four Cheese Macaroni & Cheese

Yield:9 servings

Ingredients:

12 oz uncooked macaroni (I use wheat pasta or Ronzoni Smart Taste)

1 Tbsp unsalted butter

1 Tbsp all-purpose flour

2 1/2 cups skim milk

Onion powder, to taste

1/2 tsp paprika

1/4 cups crumbled blue cheese

5 oz extra sharp shredded cheddar cheese

3 oz low-fat shredded cheddar cheese

3/4 tsp black pepper,

3/4 tsp table salt

2 oz grated Parmesan cheese

½ c panko crumbs

Directions:

Preheat oven to 350. Coat a 9x13 baking dish with cooking spray.

Cook macaroni as directed on package, drain and set aside.

Melt butter over medium-low heat in a large saucepan. Add flour a little bit at a time, stirring constantly and cook for 3 minutes. Whisk milk in slowly. Stir in onion powder and paprika. Simmer for 15 minutes, stirring frequently and then remove from heat.

Combine the blue cheese with about two-thirds of both types of cheddar cheese in the saucepan and season with salt and pepper to taste. Stir in macaroni. Pour half of the macaroni mixture into your casserole dish and top with remaining cheddar cheeses. Pour in the other half of the macaroni mixture and sprinkle Parmesan cheese and panko crumbs over the top.

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10 Responses to “Four Cheese Macaroni & Cheese”

Made this for dinner and it was a hit! My husband and vegetarian daughter each had two helpings! I like the crusty topping and the creamy macaroni. You are right – the leftovers were great the next day!